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59 stories for“eggs”

Charred eggplant blended with tahini, garlic, and lemon creates this silky Lebanese dip with a distinctly smoky depth.

Sep 14, 2024

Turkish Menemen: Scrambled Eggs with Tomato and Peppers

A Turkish breakfast classic that transforms simple vegetables and eggs into something aromatic and deeply satisfying. Gentle heat and fresh herbs make this one-pan dish shine.

Sep 25, 2024

Recipes

Greek Moussaka: Eggplant and Béchamel Layers

Greece's most celebrated casserole: tender eggplant and potatoes layered with spiced meat sauce and creamy béchamel, baked until golden.

Jul 17, 2024

Recipes

Shakshuka: Eggs Poached in Spiced Tomato Sauce

This Middle Eastern and North African classic transforms tomatoes, spices, and eggs into something elegant enough for company but easy enough for any night. Serve it straight from the pan with crusty bread.

Jan 10, 2024

Recipes

Vegan Banana Bread: Moist, No Eggs, No Dairy

Ripe bananas naturally replace eggs in this tender loaf. No specialized binders needed, just fruit, flour, and warmth.

Jul 25, 2025

Recipes

Tortilla Española: Six Eggs, Three Potatoes, a Great Deal of Olive Oil and One Nerve-Testing Flip

The Spanish potato omelette is the national dish every household makes differently and makes well. The potatoes are poached in oil rather than fried, the onion is a matter of civil dispute, and the centre should be just set. Step by step.

Sep 6, 2026

Recipes

Avgolemono: The Greek Soup That Teaches the One Technique Every Cook Should Know

Chicken broth, rice, eggs and lemon, brought together into something silky without a drop of cream. The whole dish turns on tempering the eggs so they thicken rather than scramble, and once learned that skill goes everywhere.

Sep 6, 2026

Recipes

Balaleet: The Emirati Breakfast That Is Sweet and Savoury at Once

Vermicelli sweetened with cardamom, saffron and rose water, served under a plain omelette. It should not work on paper, and it has been the standard morning plate in the UAE for generations.

Aug 1, 2026

Recipes

Vegan Chocolate Mousse: Aquafaba Whipped, Silky

Chickpea brine whips into peaks, then folds into dark chocolate for dessert that's airy and rich. No eggs, no dairy, entirely plant-based.

Mar 18, 2026

Recipes

Korean Bibimbap: Mixed Rice Bowl Perfected

A Korean rice bowl: steamed rice topped with seasoned vegetables, beef, and a fried egg, finished with gochujang and the act of thorough mixing.

Jan 3, 2025

Recipes

Miso Tahini Aubergine: Nasu Dengaku Meets the Levant

Two sesame pastes from opposite ends of Asia turn out to want the same thing. A Japanese temple-festival glaze, loosened with tahini and finished with pomegranate.

Jul 26, 2026

Recipes

Middle Eastern Aubergine Dishes, and the Two Ways to Cook It

Almost every great aubergine dish in the region depends on one of two techniques: burning it whole over flame, or frying it until it collapses. Choosing wrongly is why yours is rubbery.

Aug 14, 2026

Recipes

Ratatouille Confit Byaldi: Elegant Vegetable Tian

Thomas Keller's refined ratatouille: precision-sliced vegetables arranged accordion-style and baked slowly until they confit together in perfect harmony.

Apr 15, 2025

Recipes

Where Shakshuka Actually Comes From

Tunisia has the strongest claim, the name means roughly a mixture, and no version of the dish can be older than the sixteenth century. The argument about who owns it is really about something else.

Aug 14, 2026

Recipes

Toum: Four Ingredients, One Emulsion, No Room for Impatience

Garlic, oil, lemon and salt whipped into a white sauce stiff enough to stand a spoon in. There is no egg holding it together, which is exactly why it breaks when you rush the oil.

Aug 15, 2026

Recipes

Fatteh Batinjan: Stale Bread, Fried Aubergine, Garlic Yogurt

A dish built to use up yesterday's bread, assembled in layers while everything is still hot so half the bread softens and half stays crisp. Timing is the whole technique.

Aug 15, 2026

Recipes

Japanese Chicken Katsu Curry: Crispy and Comforting

A beloved Japanese comfort dish: panko-crusted chicken cutlet served alongside a silky curry sauce. Crispy, warm, and endlessly satisfying.

Mar 12, 2024

Recipes

Ten Middle Eastern Dishes You Can Actually Cook on a Weeknight

No special equipment, no two-day marinades, no ingredients you have to travel for. Ten dishes that are genuinely quick, ordered by how little you have to do.

Aug 14, 2026

Recipes

Spanakopita Done Properly: Squeeze the Spinach, Buy Real Feta, and Stop Being Afraid of Filo

The Greek spinach and feta pie fails for two reasons: wet spinach and cheap cheese. Fix both and the filo takes care of itself. A full-tray recipe with dill, spring onions and a properly crisp top, plus the rules for handling the pastry.

Sep 6, 2026

Recipes

Pad Thai: Government-Made National Noodle

Thailand's national dish with a surprising history: born during wartime, promoted by government decree, now the world's favorite Southeast Asian noodle.

Jan 23, 2024

Recipes

Vegan Baklava Works, Because the Butter Was Never the Hard Part

Most filo is already vegan. Swap clarified butter for a blend of coconut oil and olive oil, use sugar syrup instead of honey, and the result is genuinely crisp rather than merely acceptable.

Aug 14, 2026

Recipes

Vegan Mushroom Bourguignon: Red Wine Braise

Mushrooms braise in burgundy wine until luxuriously tender. A plant-based answer to beef bourguignon, rich enough for special dinners.

Oct 8, 2024

Recipes

Keto Shawarma Bowl: The Spice Does the Work, Not the Bread

Shawarma seasoning was never the carbohydrate. Roast chicken thighs and cauliflower hard, build a garlic sauce that is not thickened with anything, and the bread turns out to be optional.

Aug 10, 2026

Recipes

Gazpacho Andaluz: Bread, Oil, Vinegar and Garlic Were the Soup Before the Tomato Arrived, and They Still Are

The cold soup of southern Spain is an emulsion, not a blended salad. The bread and oil give it body, the sherry vinegar gives it its edge, and the tomatoes have to be the best of the year. A recipe for the heat, and the two cousins worth knowing.

Sep 6, 2026

Recipes

Shakriyeh, the Mansaf You Make With Fresh Yoghurt

Northern Levantine kitchens skip the dried jameed and cook lamb in fresh yoghurt instead. Softer, quicker, and the version most families actually make on an ordinary week.

Jul 25, 2026

Recipes

Ful Medames: Breakfast That Has Outlasted Every Empire in Egypt

Fava beans simmered until they collapse, crushed with garlic, lemon and olive oil, eaten out of a bowl with bread. Older than the pyramids by some accounts, and still what Cairo eats at dawn.

Aug 14, 2026

Recipes

Middle Eastern Lamb Dishes, and Which Cut Each One Needs

Mansaf, kabsa, shuwa, kibbeh, kofta. The recipes differ less than the butchery does, and using the wrong cut is why home versions come out dry or greasy.

Aug 14, 2026

Recipes

Congee Is What Half the World Eats When It Is Unwell, and It Takes Five Ingredients

Rice porridge simmered until the grains dissolve is the convalescent food of East Asia, and kitchari is its equivalent in India. Adding turmeric and ginger to congee simply puts the two traditions in the same bowl.

Sep 4, 2026

Recipes

Ghee Takes Twenty Minutes and One Decision: When to Take It Off the Heat

Clarified butter cooked a little further until the milk solids brown. It keeps for months without refrigeration, has a smoke point around 250C, and is the one Ayurvedic staple whose usefulness needs no theory at all.

Sep 4, 2026

Recipes

Chickpea Socca as a Pizza Base: Two Ingredients, No Flour Blend

Most gluten-free pizza bases are elaborate reconstructions of wheat. Socca is not pretending to be anything. Chickpea flour and water, rested and baked hot, gives you a crisp, sturdy base in half an hour.

Aug 11, 2026

Recipes

Panzanella Is a Salad Built to Use Up Stale Bread, and the Tomatoes Came Later

The Tuscan bread salad predates the tomato in Italian kitchens; the original was bread, onion, oil and vinegar. The version everyone now makes adds ripe tomatoes and cucumber, and the argument is whether to soak the bread or toast it. Both, done right.

Sep 6, 2026

Recipes

Traditional Emirati Food: What It Is, and Why You Rarely See It

A cuisine built by pearl divers, date farmers and traders across the Indian Ocean. The spicing came by dhow, the technique came from scarcity, and almost none of it is served in restaurants.

Aug 10, 2026

Recipes

Spanish Seafood Paella: Saffron and the Sea

A coastal Spanish classic: saffron-kissed rice with shrimp, mussels, and clams, cooked in one pan until the bottom crisps to golden.

Sep 29, 2024

Recipes

The Shish Tawook Sandwich, Built the Way Beirut Builds It

Bread, toum, chicken, pickles, chips. The order matters, the wrap has to be pressed, and yes, the chips go inside. This is the sandwich as it is actually sold on the street.

Aug 14, 2026

Recipes

Kousa Mahshi: Lebanese Stuffed Courgettes, Cored and Simmered

Hollowing a courgette without splitting it is a skill worth twenty minutes of practice. What goes inside is rice, lamb and enough spice to season both at once.

Jul 29, 2026

Recipes

Lasagna al Forno: Northern Italian Baked Pasta

Italy's northern masterpiece: thin pasta layers with slow-cooked ragù and creamy béchamel, baked until bubbling and golden.

Feb 20, 2026

Recipes

The Same Beans, Four Countries, Four Different Breakfasts

Egyptian ful is crushed, oily and cumin-heavy. Lebanese ful keeps chickpeas in it and more lemon. Sudanese ful arrives under cheese. The bean is the same and almost nothing else is.

Aug 15, 2026

Recipes

Za'atar Is a Herb, a Blend and an Argument About Land

The same word means a wild hillside herb and the sesame-and-sumac mixture made from it. Knowing which one a recipe means is the difference between a good jar and a disappointing one.

Aug 13, 2026